PPT PRESENTATION ON SANDHANA KALPANA OF, BHAISHAJYA KALPANA SALLYBUS, PAPER II, PART A

1. Dr. Pritika
MD 1st yr
Deptt. Of R S & B K
RGGPG AYU. COLLEGE PAPROLA
H.P.

2.  la/kh;rs;fnfr ¼ la$ /kk $ Y;wV~½
rr~ i;kZ;vfHk"ko% A
la/kh;rs la/kkua oa’kk³dqj Qyknhu~ cgqdkya la/kku;r~ ‘fdz;rs A bfr Hkjr
%A la³?kÍua bfr esfnuk AA
¼’kCndYinzqeHkkx5 i` 240½
Definition of Sandhan
dsoya nzonzO;a ok Hks"ktkUukfnls;qre~A
fpjdkyfLFkra oS|S% la/kkuaifjdhfrZe~ AA
rL; Hksn};a izksDra e|a ’kqDra rFkSo p AA
¼nz xq fo ;knoth½

3. Only liquid material in which herbal drugs kept for
longtime and getting processed for medicinal use is
known as Sandhan kalpana .
Further it is of two types :
 Madhya
 Shukt
 nzos"kq fpjdkyLFka nzO;a ;RlfU/kra Hkosr~A
vklokfj"VHksnSLrq izksP;rs Hks"ktksfpre~ AA
‘’kk‐la‐e‐10@1
Liquid substances like jala ,sawrasa ,kwath etc.in
which herbal drugs kept for longtime and getting
processed for medicinal use is known as Sandhan
kalpana,they are called Asav and Arishat .

4. REFERENCES
 VEDIC PERIOD
RIG VEDA
References regarding Soma named drug is
mentioned which may confused with
fermentation .
YJURVEDA (part 1 chap 9/22 )
The comparison of sura with anna .Sura is kept
for three days for sandhan.sura is the mixture of
soma ras and various other sawrasa .
ATHARVAVEDA
Here it is clearly mentioned that madya which is
used for the treatment purpose is known as
arista.

5.  Charaka Samhita (Ch.Su.25 )
It explained especially nine herbal sources for Asav nirman.
8. Twak 04 Kutaja
9. Sharkara 01 Guda
It has also mentioned madya varga in ch. Su. 27.
SL.N. YONI NUMBER EXAMPLE
1. Dhanya 06 Shaali
2. Phala 26 Draksha
3. Mula 11 Dashmula
4. Saara 20 Khadira
5. Pushap 10 Dhataki
6. Kanda 04 Ikshu
7. Patra 02 Kumari

6. Susruta Samhita
 Susruta has mentioned use of madya before
shalya karma.
In sutra 46, madya varga -
madya,sura,prasanna,jagala,
surasava,madhvasava,sukta,dhanyamla etc are
explained.
While describing treatment of diseases total 11
Asavaarista
are quoted in this Samhita .
 Arishat kalpana also described in Su.sutra45/195 .
 Kashyapa Samhita
Acharya kashyapa mentioned it as an independent
kashaya kalpana i.e. Abhishav( madya ).

7. Sharangdhara
The classical literature of asav –arishat kalpana are
merely compiled ,reclassified arranged in proper
manner .
 In this text total 60 asava-arista are given.The
technique of distillation of asava and arishta with
help of kachapa yantra and fixation of standard
methods in the variations of processes of asava and
their definition were also thoroughly described by
Acharya Sharangdhar .
 It also differentiate the difference between asav and
arishat kalpana .
AFI
 Part I and II of Ayurvedic Formulary of India describes
40 Asava–Arishta, with complete detail of their
pharmaceutics and therapeutics.

8.  CLASSIFICATION OF SANDHANA KALPANA
Madya Sandhana
(AlcoholicFermentation)
Sukta Sandhana
(Acidic Fermentation)
Sura Sidhu Varuni Asava
Arista
Sukta Tusambu Sauviraka Kanjika Sandaki

9. SURA
 Prasanna
 Kadambari
 Jagala
 Medaka
 Surabeeja

10. sh.pr.kh.4/22
Peya Liquid which produces Mada are known as
Madya .
Drugs possessing tamoguna predominantly .
 It is very interesting to know Charak has been
mentioned Madhya is 'Agrya' in Amala (ch.su.25),
i.e. their pradhana ras is Amla and other 4 are
anurasa in which Lavana rasa is absent . ( ch .ch.24
)

11.  Laghu
 Vyavai
 Visada
 Usna
 Asu
 Amla
 Tiksna
 Ruksa
 Suksma
 Vikasi
Also,
Hridya,Pittakara,Deepana,Rocana,SwaraVarnaPrasa
dana
Bhedana,Prinana,Brmhana,Hridya,Balya,
Bastisodhana.

12. ASAVA
,"kkeklokukeklqRoknklolaKk AA ¼p lw 25@49½
According to maharishi Charak ,Asava are those
formulations which are prepared by "Asuta Prakriya’’.
Sharangdhara has clearly defined asava as Madya which is
prepared by “Apakwaushddha ” i.e. without preparation of
kwath.
;niDokS"k/kkEcqH;kafl)a e|a l vklo % A ¼ 'kkla e [k 10@2½
On the basis of consistency dalhana defined asava as
dravapradhana.

13. ARISTA
u fj";rs bfr vfj"V % A ¼’kk(l(e([k 10@1½
Arista literally means which can not be destroyed
or does not
putrefy.
Definition :
vfj"V% DokFkfl)% L;kRr;kseZkua tyksfUere~ A”¼’kk l e [k 10@2½
IkDokS"k/kkECkqfl)a ;Ue|a rRL;knfj"kVde~ AA ¼ Hkkiz ½
 Chakarpani ,also opines that aristas are
prepared with Asudha, Kwatha,Madhu etc.
 Commentator Dalhana also emphasized that
aristas are prepared with"Bhesajakwath" and they
are "Dravya" pradhana.

14. ASAV GUNA ACC .ACHARYA CHARAK
(CH.SU.25)
ARISHAT GUNA ACC. ACHARYA
SUSHRUTA
( SU.SU45/195)
Eku%’kjhjvfXu Cky iznku Ckgqnks"kgj
vLoIu ’kksdv:fp uk’kd nhiu
laag"kZ.kkuka dQokrgj
ARISHATGUNA(CH.SU.27/182) fiRRkkfojks/ku
’kks"k(v’kZ(xzg.kh( nks"kuk’kd mnj’kwy vk/ekugj
ik.Mq ( v:fp (Tojgj Iyhgk (Toj(vth.kZ (v’kZ jksxuk’kd

15. ifjiDokUUk la/kkuleqRiUuks lqjka txq%AA ¼’kkla e10@5½
It is further of following types :
 Prassanna :Clear upper layer of sura .
 Kadambari :Slightly thicker than above layer .
 Jagala
 Medaka
 Vakkas or Surabeeja :The residue left over after
filtration .
Sidhu
e/kqjvkfnLojldks vkxij idk;sfCkukla/kku& viDojllh/kq
vkxijidkdjla/kkufdz;k & iDojl lh/kq
¼’kkla e10@4½

16. ;Rrkky[ktwZjjlS lfU/krk lk ok:.kh AA ¼’kk lae 10@7 ½
 SHUKTA SANDHANA
dan(ewy( Qy(Lusg(yo.k( vkfn feyk dj tksla/kkudeZA (’kk l10@7)
 TUSHAMBU
viDo tkSdks eksVkpw.kZ dj rktkty esa feyk djla/kkuA
’kk lae 10@11
 KANJI
dqyek"k/kkU;e.MkfnlafU/kra dkaftda fonq % A (’kk la e 10@11

17.  By Sharanghdhara madhyam khanda 10/11
Removing of external covering of yava reduced to
coarse powder and then put into container.Added 8
times of water , boiled it till all water content is
reduced to half of quantity .Then this liquid is filtered
and placed into earthen pot .The mouth of pot is
sealed and kept till the liquid becomes sour .This
liquid is then filtered and called as Sauvirak.
MAIREYAK (Su. Su. 45/187)
It is prepared by fermenting a mixture of sura and
asava .

18.  Asava aristas have
 Longer shelf life
 Palatable
 Quick absorption and action
 Gunadhikya i.e, excellent therapeutic efficacy as
compared to other Ayurvedic herbal medicines

19.  Swarasadi five basic kalpanas need to be used
within a day as their shelf life is 24 hrs only
 It is not possible for physician to keep with him
fresh drugs to treat patients.

20.  A comparison of Asava and Arista on literary
aspect
 Asava and arista both are sandhana kalpana .Asav is
prepared from apakwa drav and Arishta from kwath
but some exception are there ,
 KUMARYASAV -kasahaya is used even then namedas
asav.
 TAKRARISHAT –even though it is name as arishat no
kwath is prepared .
 The difference between asava & arista was firstly
specified by Sharangadhara,though Cakrapani was
1st to mention.
 The main idea of differentiation of asava and arista
was based upon the difference in adopting method
of prep.

21.  Asava and arista kalpana basically originated
from panchvidha kashaya kalpana especially
from swarasa and kwath kalpana respectively and
though fermentation is common process in
them,separate names were given by acharyas this
emphasizes that these two are not the same.

22. METHOD OF PREPARATION
Preparation of a formulation is basically smaskar
.
Procedure followed during formulation may be
divided into
 Purva Karma
 Pradhana Karma
 Paschata Karma

23. Purva karama
It consists of following steps
 "Bhajana Samskara" as the selection and
preparation of Container to be used is very
important.
 Dhoopan( sharangdhar has mentioned dhoopan
karma in some asava/arishat )
 Collection of drug

24. Acharyas have suggested many types of
containers acc. To the nature of formulation which
are as follows
 Earthen pot
 Metallic pot
 Wooden container
 China clay container
 Glass vessels
Earthen pots are commonly used.Reference of gold
vessel in the preparation of saraswatharishat also
seen.(Bh.Rat.73/182-196)

25. Dhoopan
 Prior to lepan,the utensils are fumigated
(Dhoopan) with different drugs such as
guggula,Jatamansi,agaru,marica, karpura etc.
 This process of dhoopan prevents
contamination,adds to the fragrance and
increases the medicinal value of sandhana
kalpana .

26.  Conventially lepa using a combination of lodhra
,jatamansi applied internally to the vessel .The
main logic behind this sanskara ,it may be
blocking the pores of earthen pot ,which may be
the reason realese of CO2 gas ,which is
favourable for Sandhan Karma .
 Thus maintainance of temprature and also
inhibition of fungal growth .

27. The main process involved in pradhan karma is
mixing of
four type of ingredients:
 Drava Dravya
 Madhura Dravya
 Sandhana Dravya
 Praksepa Dravya
This mixture is then kept for the desired time to
get desired
product.

28. The collection and preparation process for
formulation in
achieving the desired quality of drug is very
important
While selecting the place for keeping (patra)
container following points should be kept in
mind and these are:
 The place should be clean
 Any other formulation containing 'amla' ferment
should not be kept near to it
 Temperature should be maintained around 35°c

29.  Acaryas have mentioned that duration varies
according to
desa,ritu and dravya
 In general 7-15 day time is required for
sandhana
kalpana to reach a favourable outcome
Fermentation comes to natural end when the
alcohol in the
fermentating liquid reaches a concentration of
12.14 %

30.  Its the major portion of Sandhan Kalpana .
 It is either in Swarasa form or in Kwath as
mentioned for formulation.
 For swarasa ,fresh drug is required.
 For kwath preparation dravya and drava i.e.
water % depends on the nature and quantity of
drugs whose Kwath preparation is to be done .
 General rule for the Kwath preparation is 1 pala
dravya and 16 part of water is boiled till ¼ is
left.

31.  Susruta have specifically maintained the
quantity of water for the Asavarista preparation
in the range of 10 times to maximum 32 times

32. vuqDrekukfj"Vs"kq nzonzks.ks rqyka xqMe~ A
{kkSnz f{kisn~xqMk/kZ iz{ksia n'kekaf'kde~ AA
( Sh.S.M.Kh.10/3)
 When there is not specified the quantity for arishat
nirmana ,the water to be taken is one drona
(11.946kg),guda is one tula (100 pala) honey to
the half of guda,remaining prakshep dravya is one
tenth.

33. For the augmentation of Sandhan prakriya
acharyas used following drugs
 Dhataki
 Madhuka
 Surabeeja/ Kinwa
 Rarely Puga,badartwaka,babbula twak

34.  The Asava—Arishtas quoted in Charaka
Samhita are devoid of use of the Dhataki
Pushpa as an initiator of fermentation.
 Acharya Vagbhata was pioneer,who made use
of Dhataki Pushpa extensively in the
manufacturing of asava–arishta.
 Acharya Susruta also did not include dhataki in
sandhana prakriya.only mentioned surabeej or
kinwa for sandhaniya dravya . (Su.chkt.10/6.)

35. MODERN PERSPECTIVE
 Fermentor acts as a supply depot of
microorganism,which initiates the process of
fermentation.
 Fermentation removes most of the undesirable
sugars from plant material,making the product
more bio-available .
 Fermentation extracts a wider range of active
ingredients from the herb than any other
extraction method.

36.  Acharya Charaka describes properties of
dhataki
PROPERTIES AND ACTION
 Rasa : Katu,Kashaya
 Guna : Laghu
 Virya : shita
 Vipaka : Katu
 Karma :
Grahi,Vishghna,Garbhasthapana,Kriminut,
Sandhaniya

37.  Flowers of Dhataki contain substantially high
concentration of tannins,to the extent of 22%,
and such polyphenolic compounds are
susceptible to enzymatic conversion to simple
phenols and alcohol during anaerobic
fermentation of Arishta preparations .
 Perhaps,this justifies the extensive use:
W.fruticosa in Arishta preparation,the main
purpose of which is to produce alcohol.
 Yeast strain s. cervisiae has been isolated from
dhataki which is has capacity to ferment.(Articles
from journal of young pharmacist 2013Dec,5(4))

38.  According to Vd. Dhamankar,Dhataki Siddha Jala
/ Phanta is more beneficial in making sandhana
kalpana.
Reasons :
 Less chances of contamination.
 Convenience in filteration.

39.  To augment the process of fermentation
 Prevent amla sandhana
 Colouring purpose
 Phanta of dhataki puspa is more useful for the
process of fermentation

40.  Madhuka It is used in some preparations for
fermentation & also provide sweetness and
colour to the asava-arishta.
 Surabeeja / kinwa
When we filter the prepared asavadi, the
sediment is dried and is known as Kinwa. It is
better to use this Surabeeja for the future
preparation of same asava.

41.  According to Swami Hardayalu = Drava 13 : 1
Part Kinwa
 According to Swami Harisarananda = Drava 40 :
1Part Kinwa
 According to Paksadhara Zha = 2 Drona Jala : 1
Sera Kinwa
 Dried yeast is now days used to accelerate the
fermentation in ratio of 200mg/lit.

42. Drugs which are added afterward are known as
praksepa.
 Aushadhi Varga :Sungandhi Varga.
 They are added as acharyas have ,mentioned that
asavarishta should be -Mukhapriya – Surabhi-
Gandha,Rasanakshi manohar etc.( Acharya
Sushurt)
 Main aim of praksep dravya is to make up for loss
if any of active ingredients and to enhance
organoleptic properties.

43. Metals as ingredient of asava arishta
 Use of metal as an ingredient of Asavarista is
there since times of Agnivesha.
 Loha,Mandur,tamra,suvarna these metals were
used by acaryas.
 Metals do not dissolve in Sandhana dravya (i.e.
asavaristha) but they do enhance there
properties. So they do not necessarily should get
dissolved in dravya.
 But as mentioned in Ras tantra sar and siddha
prayog samgrah wherever addition of metals is
mentioned instead of adding churna,bhasma
should be added.

44. Patra should be filled upto 3/4th of total volume,
remaining
space should be left empty for the accumulation of
gases
liberated in the process of sandhana.(Jha
paksadhara ;Asavarishat Vijnana)
For sealing two different opinions are
 Patra should be kept open
 Patra should be kept closed
Disadvantages of keeping patra open :
 Chances of contamination
 Process of fermentation may get disturbed and
environmental gases may prevent fermentation.

45.  Advantages of keeping patra closed
 Prevents contamination/ enzymes responsible for
fermentation
 Maintenance of temp is possible only in presence
of CO2 which is possible if vessel is closed

46. Observations at Initial Stage (Bh.kal. By Dr. Reddy
p.n.360 )
 In the beginning the praksepa dravya can be
seen floating on the surface of fermenting media.
 It will be thicker in consistency.

47. Pariksa for Asava-Arista
 Presence of budbuda i. e. effervescence.(3-7
days)
 Presence of typical smell and color (as most of
the asavadi have typical odour and reddish color
because of jaggary.
 Because of the process of fermentation and
presence of CO2 when the vessels are opened
,they tend to spill out.

48.  The fermentation may be defined as a metabolic
process in which chemical changes are brought
about in the organic material through activity of
enzymes secreted by micro-organisms or other
cells .
 A chemical change produced by such activities
depends upon the type of organism involved,the
kind of substrate and other factors such as pH
and oxygen supply.

49. DOSE
 According to Sharangadhara General dose of
asavadi is one pala (40 ml) and anupana is 3 to 4
times water.

50. Aerobic Fermentation
In which the breakdown of the substrate is
accompanied
by absorption of oxygen,which act as hydrogen
acceptor.
ex.Acetic acid fermentation.
Anarobic Fermentation
In which atmospheric oxygen dose not take part
but
other substance such as aldehyde, pyruvic acid
serve as
acceptors of hydrogen,yeast,certain bacteria and
some
molds are capable of fermentation.
 ex. Alcoholic fermentation,acidic fermntation.

51. Observation after onset of fermentation :
 At this stage, Praksepa dravya will still be
floating.
 The colour of the fermenting media will change.
 Mild alcoholic odour will appear.
 Effervescence will be there.
 A typical sound can be heard close to Sandhana
patra.
 Burning candle will put out if taken inside
container.
 In lime water test -bubbles will appear and it
will turn milky in appearance.
 Temperature of fermenting liquid will slightly
rise.

52. Observations after completion of fermentation :
Bhaishajya kalpana vijnanam p.n.360
 The praksepa dravya will sink completely.
 The fermented material will posses alcoholic
odour.
 No sound will be heard.
 No evidence of Effervescence.
 The temperature of prepared asava arista will
get reduced to near about 32*C.
 Burning candle will continue to light when put
near the fermenting media.
 No change will be seen in lime water test.

54. DOSE
 According to Sharangadhara General dose of
asavadi is one pala (40 ml) and anupana is 3 to 4
times water.
 It should be taken after meal with equal amount
of water .
SHELF LIFE
By acharya Sharangdhar –purane asav will have max
efficacy .
Rule 161 –B of D&C Rules 1945 came into force since
1st april 2010 .
Infinite period- shelf life

55. For sour taste
Acarya Siddhinandan Mishra has advised to add
 1 g Su.tankana and 250 g of Guda in 1 litre of
Asava-arista and keep it for 8 days.
 Potassium nitrate can be used.

56. a) Existing national rules
 Regarding manufacturing,sale and distribution
of Asava–Arishta dosage forms of Ayurvedic
medicines,Department of AYUSH,GoI has laid
down certain provisions under Schedule T (GMP
norms for preparation),measures for quality and
standard production of Asava–Arishta.
 And under rule 161 of drugs and cosmetics rule,
1945, for packing and maximum permissible
limit of self-generated ethyl alcohol in medicine
is directed.

57. Preparation (Asavas) with high content of alcohol
as base
{Rule 161 (3) (ix) (a)}
NAME OF THE DRUG MAX. SIZE OF PACKING
KARPURASAVA 15 ML
AHIPHENASAVA 15ML
MRIGMADASAVA 15ML

58. CLASS OF DRUGS STANDARDS TO BE COMPLIED WITH
Drugs included in ayu.
pharmacopoeia
The standards for identity,purity and
strength as given in the edition of ayu.
pharmacopoeia
Asava and arishta The upper limit of alcohol as a self generated
alcohol should not exceed 12% V/V except
those that are otherwise notified by the
central govt from time to time

59. NAME OF THE DRUG MAX. CONTENT OF
ALCOHOL(ETHYL
ALCOHOL V/V)
MAX. SIZE OF PACKAGING
MRITSANJIVANI SURA 16% 30 ML
MAHADRAKSHASAVA 16% 120 ML

60. THANK
YOU